Description
Vegetable fried rice combines with marinated eggplant for a vegetarian dish that shows off the grill and garden with amazing flavor.
Ingredients
Units
Scale
- 2 whole eggplants, 1/4 inch length wise slices
- 1 yellow zucchini, 1/4 inch length wise slices
- 1/4 C coconut aminos or gluten-free tamari
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- 2 cups cooked rice
- 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Slice the eggplants and zucchini into 1/4 inch slices lengthwise.
- In a bowl, mix coconut aminos, sesame oil, grated ginger, and minced garlic to create a marinade.
- Marinate the eggplant and zucchini slices in the mixture for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the marinated eggplant and zucchini slices for about 3-4 minutes on each side until tender and grill marks appear.
- In a large pan, heat vegetable oil over medium heat.
- Add mixed vegetables and cooked rice to the pan, stir-frying for about 5 minutes.
- Add soy sauce, sesame seeds, and season with salt and pepper, mixing well.
- Serve the grilled eggplant and zucchini over the fried rice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 5